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Ingredients
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Sandwich Fillings (choose one)
Bread & Spread
Cheese & Toppings
Seasoning & Extras
Method
Assemble and Toast Sandwich (makes 1 sandwich)
Prepare bread
If using rye or roll, spread butter evenly on the outside of each bread slice. On the inside of one slice spread the Dijon mustard and on the other spread the mayonnaise. This prevents sogginess and adds flavor.
Warm the meat
Heat a skillet or griddle over medium heat and add the olive oil. For corned beef or pastrami: pile the chosen 6 oz of thinly sliced meat into the skillet and press lightly with a spatula. Heat 1–2 minutes per side until warmed through and edges begin to brown slightly. For turkey: heat slices 1 minute per side until warm and slightly golden. Season lightly with 1/8 tsp kosher salt and a pinch of black pepper while warming.
Layer cheese and toppings
Place one slice of bread butter-side down on a cutting board. Layer half the warmed meat onto the bread, then place 2 Swiss cheese slices on top of the meat. Add sauerkraut (drained) if using corned beef or pastrami (1 tablespoon) directly on top of the cheese so it will steam slightly and meld. For turkey, omit sauerkraut unless desired. Add tomato slices, dill pickle slices and red onion rings on top of the cheese (arrange to taste) and sprinkle remaining 1/8 tsp kosher salt and 1/8 tsp black pepper over the tomato and onion.
Finish and toast
Top with the remaining warmed meat (if wanting a stacked sandwich) and the second bread slice butter-side up. Transfer the sandwich to the preheated skillet or griddle over medium heat. Press gently with a spatula or a weighted press and toast 2–3 minutes per side, until bread is golden brown and cheese is melted. If the bread browns before cheese melts, reduce heat to low and cover the skillet for 1–2 minutes to trap heat and finish melting.
Rest and serve
Remove the sandwich to a cutting board and let rest 1 minute. Slice in half on a diagonal. Serve with extra pickles on the side and optional chips or fries.